Pumpkin Crunch

Posted by
Gail Blain Peterson
at
11:14 AM
Thursday, November 22, 2012

This year the Thanksgiving feast is 100% low carb - that means desserts too. Last year I made both regular and low-carb pumpkin cheesecake. It was right after that that my daughter was diagnosed with gestational diabetes. I decided I would not *ride-the-fence* again. My WOE is low-carb and I don't plan to feed others any other way. Stepping-down-from-my-soapbox -- the kids were all notified that this momma only makes sugar-free and should they want something sugared, they would need to bring (and take whats left home) it with them. That said, I planned some knock-your-socks-off desserts that did tempt them over to the LC side :)

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside. In a small bowl, combine granulated sweetener and blackstrap molasses. Mix to combine. Reserve 1/4 cup for topping. Combine the pumpkin, cream, eggs, 3/4 cup sweetener/molasses mixture, bourbon extract, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.

Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flaxseed meal, almond flour and the remaining 1/4 cup sweetener/molasses mixture, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream.

Bourbon Whipped Cream:

1 cup heavy cream

1 Tbsp granulated sweetener

1 Tbsp bourbon extract

Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

Disclaimer

The content of this blog is written by me - I am not a medical doctor or a registered dietitian. I write based on my own experience with a Low Carb diet and losing and maintaining 110+ pounds. All nutrition facts on recipes are calculated at FatSecret.com.

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